If you haven’t tried Crème Anglaise, you should! It is basically pourable heaven and this recipe will be your guide to discover it.

What is Crème Anglaise //

So crème anglaise, basically, is a pourable custard. In a word, heaven. You know when you go to a fancy restaurant, and they decorate the plate with that creamy white sauce? It is crème anglaise. It is super easy to make, and so incredibly versatile.

You can pour it over berries and angel food cake like I did here, or you can pour it over bread pudding, a simple chocolate cake, or a summer crisp or cobbler. No matter how you use it, I promise that it is rich and creamy, and worth every ounce of (albeit, little) effort that you put forth making it.

Crème Anglaise Ingredients //

1/2 cup whole milk
1/2 cup heavy cream
1 vanilla bean
3 egg yolks
3 Tablespoons sugar

How to Make // The Steps

Step 1: Scrape and seed a vanilla bean into a saucepan with milk and cream. Bring to a simmer. Remove from the heat.

Step 2: In a medium bowl, add yolks and sugar.

Step 3: Whisk together until combined.

Step 4: Very, very slowly add some of the milk/cream mixture, while whisking constantly.

Step 5: By slow, I mean like a trickle. You do not want to scramble your eggs.

Step 6: When you have all of the milk into the yolk mixture, pour it back into the saucepan.

Step 7: Put it back on the stove over low heat. Cook until it thickens, about 5 minutes, stirring constantly.

Step 8: You will know that it is ready when you dip a wooden spoon into the mixture and it coats the spoon.

Step 9: And when you swipe your finger across, the line stays.

Step 10: Pour the creme anglaise through a fine sieve.

Step 11: Cover and chill. Pour over anything, if it makes it that far.

Step 12: Pour over anything, if it makes it that far.

Easy Creme Anglaise Recipe

Yield: makes 1 cup

How to make Creme Anglaise - the simple custard that can be a sauce, frozen into ice cream, or baked into a custard.

Ingredients

1/2 cup whole milk
1/2 cup heavy cream
1 vanilla bean
3 egg yolks
3 Tablespoons sugar

Instructions

Scrape and seed a vanilla bean into a saucepan with milk and cream. Bring to a simmer. Remove from the heat.
In a medium bowl, add yolks and sugar.
Whisk together until combined.
Very, very slowly add some of the milk/cream mixture, while whisking constantly.
By slow, I mean like a trickle. You do not want to scramble your eggs.
When you have all of the milk into the yolk mixture, pour it back into the saucepan.
Put it back on the stove over low heat. Cook until it thickens, about 5 minutes, stirring constantly.
You will know that it is ready when you dip a wooden spoon into the mixture and it coats the spoon.
And when you swipe your finger across, the line stays.
Pour the creme anglaise through a fine sieve.
Cover and chill.
Pour over anything, if it makes it that far.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

patsy

Tuesday 10th of July 2012

This recipe looks so simple and absolutely amazing!

bakedbree

Thursday 12th of July 2012

It is! I can think of about a million things to pour this sauce over.

Jack

Sunday 8th of July 2012

your pictures are really good, are you maybe pro-photographer ?

And yeah, this seems yummy :)

Yes, I am. It is pretty yummy if I do say so myself.

Katrina @ Warm Vanilla Sugar

Saturday 7th of July 2012

This looks unreal! I HAVE to try this!

I made some yesterday, and poured it over bread pudding. I have to just stop making it all together.

Deborah

I'm so glad to hear that the power is back on. And how lucky to be able to have some fun adventures to turn to!! This is totally my kind of dessert. I think I'd be dipping everything into that sauce!

Thank you Deborah! I am thinking that I have to stop making it because I am dipping everything into it!

kelley {mountain mama cooks}

Sorry to hear you were displaced because of the outage but Mystic Pizza and lobster kind of make up for it! I love creme anglaise. All I need is a spoon. :)

It did, we had a great time, but I am so glad to be home. Me too, I have a new love for it.